PROBLEM TO BE SOLVED: To provide a production method for a black garlic, which has a small nutrient component loss.SOLUTION: A lot of raw garlic (ones as blocks, pieces obtained by dividing the blocks, ones with skin, or ones obtained by peeling skin) is, packed in a cotton bag, or without packing, immersed in a steamer (a rice cooker with a warming function is acceptable) charged with olive oil, followed by fermenting/aging for about two weeks while heating at about 45 to 70°C. When the raw garlic is immersed in the olive oil mixed with any one or a plurality of kinds of honey, sugar, vinegar (or black vinegar), citron, cinnamon, powdered tea, wheat tea, green tea, cocoa, and garlic extract and is fermented or aged at a temperature of about 45 to 70°C, black garlic seasoned with one kind or a plurality of kinds of these can be produced.SELECTED DRAWING: None【課題】 栄養成分の喪失が少ない黒にんにくの製造方法を提供する。【解決手段】 多数の生にんにく（玉のまま、または一片ずつ分けたもの。皮付きのまま、または皮を剥いたもの）を綿袋に詰めるか、または詰めずにオリーブオイルを入れた蒸し容器（保温機能付き炊飯器でも可）に浸漬し、４５乃至７０℃前後に加温しながら２週間程度、発酵・熟成させる。生にんにくを、ハチミツ、砂糖、お酢（または黒酢）、ゆず、シナモン、抹茶、むぎ茶、緑茶、ココア、にんにくエキスの内のいずれか１つまたは複数を混ぜたオリーブオイルに漬浸し、４５乃至７０°Ｃ前後の温度で発酵・熟成させるようにすれば、これらの一種または複数種の味の付いた黒にんにくを製造することができる。【選択図】 なし
